Carrot Curry Soup with Couscous

Ingredients

  • Carrots
  • 2 T coconut butter or organic butter or good olive oil
  • 1 bunch leeks, diced
  • 3 medium carrots, diced
  • 1 med diced red bell pepper if available or diced jarred pimientos
  • 4 t curry powder
  • 6 c filtered water
  • 2 cubes low-sodium vegetable broth cubes
  • ½ c dried couscous
  • 1 c organic plain low fat yogurt
  • 1 c organic low fat milk or soy or rice milk
  • 2 T minced fresh thyme or basil
  • Minced chives

Directions

  1. Melt the ‘butter’ in a large stockpot. Add the vegetables and sauté over very low heat 3-4 minutes.
  2. Stir in the curry powder and cook for a moment or two.
  3. Add the water and vegetable broth cubes and bring to a boil.
  4. Reduce heat, cover, and simmer 10 minutes.
  5. Add the couscous, stir, and cover.
  6. Continue to cook 6 minutes. Meanwhile, whisk together the yogurt and ‘milk’ in a bowl.
  7. Add a few tablespoons of the hot soup to the yogurt mixture and stir in.
  8. Add a little more hot soup, and stir again.
  9. The idea is to gradually heat the yogurt so it does not curdle when added to the soup.
  10. When a warm, thin consistency is achieved, stir the yogurt mixture into the soup.
  11. Heat through. Stir in the herb of your choice.
  12. May be served warm or room temperature.

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Carrot Curry Soup with Couscous
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Carrot Curry Soup with Couscous
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